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Results 31 - 40 of 140 for garden soup
1. Heat butter and oil in Dutch oven. Saute carrots, onion, celery and garlic 5 minutes. 2. Peel tomatoes; cut in half crosswise. Place a ...
Saute mushrooms and onions without oil in large non-stick saucepan over very low heat 2 minutes or until soft. Add remaining ingredients. ...
Heat butter and oil in Dutch oven; saute carrots, celery, onion, and garlic 5 minutes. Peel tomatoes; cut in half crosswise. Place strainer ...
Simmer for 2 hours. Makes 2 gallons.
Saute onion in oil; add garlic, water, vegetables and seasonings. Bring to a boil; reduce heat and simmer, covered 1/2 hour. Add pasta and ...
Combine water and instant chicken broth in medium saucepan. Bring to boiling, stirring to dissolved broth. Add celery, carrot, zucchini, ...
Melt butter in dutch oven over medium heat. Add onions and beef; cook 5 to 8 minutes or until beef is lightly browned and onions are ...
Wash and chop vegetables. Boil ... with milk, add to soup. Add butter. Bring to a boil. Add salt. Serve with chopped parsley or dill. A lot of it.
Saute 5 minutes in a ... Before serving, reheat soup and garnish each serving with chopped parsley and grated Parmesan cheese. Makes 2 quarts.
Heat butter and oil in ... longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese. Makes 8 cups. This soup freezes well.
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